Opening
Next Door
Just inside the Wegmans supermarket near Astor Place is a vast takeaway sushi counter. “Everything is kept cold for safety but that’s wrong; sushi should not be eaten cold,” said Danny Wegman, the company’s chairman. His remedy, through a gilded door opposite, is a luxe Art Deco restaurant where suitably temperate sushi, as well as terrines, caviar, roasted lobster, and beef and seafood from the robata, are served at a counter and tables. Oliver Lange is the chef in charge, with Kazuya Matsuoka preparing sushi. There’s also a Champagne bar. The only other Wegmans with a restaurant is the flagship in Rochester, N.Y. (Opens Wednesday)
Wegmans, 770 Broadway (Eighth Street), 646-225-9255, wegmansnextdoor.com.
Café Brume
Do heights, as in Brooklyn, qualify as Alpine? In terms of food they do, as the restaurateur Brendan Spiro would have it. Alongside high-elevation wines from Northern Italy and elsewhere, his chef, Ian Anderson, formerly the chef de cuisine at Le Coucou, is serving chicken with rösti, pork with red cabbage, steelhead trout, Wiener schnitzel and caraway sauerkraut. The décor, with exposed timbers and everything but the cowbells, reinforces the theme.
80 Montague Street (Hicks Street), Brooklyn Heights, 347-227-2852, brume.nyc.
Adda
The original Long Island City storefront, the early entry by Unapologetic Foods, has closed (it will be used to prepare catering) and reopened in the East Village. The group now has an array of distinctive Indian restaurants and has given Adda an arched interior, patches of graffiti and a new menu, by the company’s executive chef, Chintan Pandya, with the chef de cuisine Neel Kajale. Beef cheek lukmi, a kind of samosa; Rajasthani stuffed chile chicken; and a revised version of its baby goat biryani are some highlights. There’s also a butter chicken platter with choices of butter served family style, as well as a seafood kharda masala with various fishes and cooking methods to select. (Thursday)
107 First Avenue (Sixth Street), addanyc.com.
Evolution
Homage to Brooklyn food, Coney Island hot dog and all, is what you’ll find on this tasting menu by Eric LeVine, whose mentor was David Burke and who has a few Long Island restaurants of his own. Over 10 to 12 courses ($175), there are samples of Sheepshead Bay baked clams, Brighton Beach potato knishes, Williamsburg steak and downtown cheesecake, among others, though smoked salmon seems an odd connection to Park Slope. Mr. LeVine has also opened Blackbird, a gastropub and bar, in the hotel. (Wednesday)
428 Hotel, 42 South Fifth Street (Kent Avenue), Williamsburg, Brooklyn), 929-397-0808, evolutionbklyn.com
Jr & Son
The vintage Brooklyn bar that has had this name since 1976 has been revived by the restaurateurs Louis Skibar and Michelle Lobo, and the designer Nico Arze, with Patricia Vega heading the kitchen. Red sauce Italian gets some refinements, like the ravioli with mint ricotta, English peas, and Parmesan. (Friday)
575 Lorimer Street (Metropolitan Avenue), Williamsburg, Brooklyn.
Soda Club
A move nearby to a larger space involves the participation of not just of Drew Brady, the original owner and Overthrow Hospitality Group but also Sother Teague of Amor y Amargo, the aperitif bar. The executive chef, Pedro Allende, cooks Italian.
95 Avenue A (Sixth Street), 833-238-4588, sodaclubnyc.com.
Tacos Chicos
In the East Village you’ll find this taqueria within the punk music bar 96 Tears, where it serves four tacos: carnitas, carne asada, pollo chipotle and vegetable (spinach with mushrooms), all inspired by the upbringing, in Mexico City, of the chef Sergio Capdeville.
96 Tears, 110 Avenue A (Seventh Street), 212-614-9798, @tacoschicos
Branches
Le Petit Parisien
The fourth of these very French sandwich shops, their walls papered with vintage French newspapers, has opened. It’s another reliable source for jambon beurre and other baguette sandwiches, soups, salads, quiches, sweets and, in the morning, viennoiseries.
1035 Third Avenue (62nd Street), 917-261-4071, lepetitparisienusa.com.
Maman
The charming flower-bedecked group of cafes and bakeries across the country and in Canada, with enough toile to satisfy Marie Antoinette, is opening its largest venue in New York to be its flagship. It’s in the former City Bakery space, will seat 134 on two levels and has a cocktail bar. (Wednesday)
3 West 18th Street, 646-344-1981, mamannyc.com.
Closing
Bar Meridien
Quite possibly the very definition of a neighborhood hangout, this watering hole that paid close attention to what came over the sound system while serving drinks and basic bar food (but make no mistake, the bologna sandwich was made with mortadella) is calling it quits tomorrow after more than five years. Picking up the location and turning it into an oyster bar will be group behind Hart’s, Cervo’s and Eel Bar, among others.
406 Prospect Place (Grand Avenue), barmeridien.com.
Shopping
Di Fara Classic Pizza, DiFara Pepperoni Pizza
The much-lauded 60-year-old Brooklyn pizzeria is now selling its pies frozen in several supermarket chains including ShopRite and the Fresh Grocer. Like most frozen pizzas, they take 12 to 14 minutes to bake from frozen, directly on the oven rack at 450 degrees. And the results are right up there with the best of them.
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Florence Fabricant is a food and wine writer. She writes the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside the monthly wine reviews. She has also written 12 cookbooks.
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